Orange & Honey Cornmeal Cake


Orange blossom water* and honey give this cake a beautiful middle eastern flavour. Great with minted Tea!

To make minted tea (the Egyptian way) : Simply boil water,place one red tea bag (like Orange pekoe) in a cup with few leaves of fresh mint. Add water and let brew for few seconds. Remove tea bag and mint (optional) and sweeten with sugar if desired .

*You can purchase orange blossom water from most middle eastern markets

Recipe adopted from Everyday Food Magazine, you can find original recipe on  Martha Stewart Living

To make Orange & Honey Cornmeal Cake you’ll need:

1/2 cup olive oil, plus more for pan
2 large free run eggs
1 cup organic raw sugar
1/2 cup fresh orange juice
1 1/4 spelt flour, spooned and levelled
1/2 cup organic yellow cornmeal ( I used Bob’s Red Mill Organic Cornmeal)
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
1 Tbsp orange blossom water.


– Preheat oven to 350 degrees. Brush bottom and sides of an 10-inch round cake pan with.

– In a large bowl, whisk together oil, eggs, sugar, orange juice and orange blossom water until smooth.

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– Add flour, cornmeal, baking powder, and orange zest; whisk gently to combine. Pour batter into prepared pan.

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– Bake until a tester inserted in centre comes out clean, 35 to 40 minutes.
– Cool in pan 20 minutes. Place cake onto a rack.
– Heat honey in microwave for about 20 seconds. Brush honey all over the cake. Top with coconut.

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– Cool completely before serving.



– Enjoy


Double Chocolate Bread


If you’re chocoholic (as myself) , you’re gonna love this chocolate bread recipe!!  It is moist, delicious, yet not too sweet.
Recipe adopted from  Chocolate, Chocolate, and More . Will sure satisfy your  chocolate craving.

To make Double Chocolate Bread you’ll need:

1/2 cup butter, softened
1 cup raw sugar
2 large free run eggs
1 tsp pure vanilla extract
1/2 cup vanilla yoghurt (I used Krema)
1/2 C half and half cream
1 3/4 cups kamut flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips


– Cream butter and sugar together. Add in eggs,vanilla extract,cream and yoghurt . Beating until smooth and creamy.

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– Add in dry ingredients and mix until all combined. Stir in Chocolate chips.

– Pour batter into a buttered loaf pan. Bake in a preheated 350 degree oven for 45-50 minutes, until toothpick inserted in centre comes out clean.
– Let bread rest in pan for 20 minutes, place on a wire rack. Cool completely before cutting.  I love it with a cold glass of milk.



Chocolate Cherry Cake

This cake is so chocolatey and moist. I used kamut flour as I’m fond of using ancient types of flour.See my post  GOING WHEATLESS!   Feel free to use all purpose flour instead of kamut. Enjoy it anyway with a cold glass of milk, yummy!

Chocolate Cherry Cake

To make Chocolate Cherry Cake you’ll need:

1 1/2 C whole kamut flour ( or AP flour)
1 pkg (180 gms) chocolate pudding
3/4 C sugar ( I used raw sugar)
1 tsp baking powder
2 large eggs
1C butter milk
1 tsp pure vanilla extract
1/2 tsp almond extract
1/2 C melted butter
2 C  cherries, pitted and halved
Cocoa powder for dusting.


– In a large bowl, stir together the kamut flour, chocolate pudding,baking powder,baking soda and salt.
– In a separate bowl, beat the eggs with butter and sugar. Add vanilla and almond extract.
– Add egg mixture to dry ingredients alternatively with butter milk starting and ending with dry ingredients mixture. Add cherries.
– Pour batter into  a greased round baking pan.

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– Bake 45 to 60 minutes in preheated 350 F oven, until the cake tests done with a knife or a toothpick.
– Cool cake completely on a wire rack.

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– Dust with cocoa powder and serve .

Chocolate Cherry Cake